FORTIFICATION OF CHICKEN EGG SHELL FLOUR AND LONG BEANS (VIGNA UNGUICULATA SSP. SESQUIPEDALIS) INCREASE SENSORIC VALUES IN COOKIES

Abstrak

This study aims to determine the effect of fortification of long bean paste and eggshell extract flour on the organoleptic properties of cookies including color, aroma, texture and taste. Pre-experimental research method, using a Randomized Block Design (RAK) with one factor, namely fortification or addition of long bean paste and egg shell flour with 3 levels of treatment, repeated 2 times. Conducted in June 2022 at the Food Processing Technology Laboratory of the Department of Nutrition, Health Polytechnic of the Ministry of Health Kendari. The panelists of this study were untrained consumer panelists, namely elementary school children (SD) grades 5 and 6 aged 10 years, healthy condition and willing to be panelists, as many as 30 people. Organoleptic test using hedonic method, scale 1-4. Data analysis using the Kruskall Wallis test using SPSS 23, followed by Dunn’s post hoc test at a significance level of =0.05. The results showed that cookies with the addition of 11% long bean paste and 11% chicken egg shell extract flour were preferred by the panelists. The higher the addition of broiler egg shell extract flour can affect the color and increase the hardness of the texture of the cookies so that the panelists are less likely to like it (C2). Conclusion: the best treatment in terms of organoleptic was obtained from cookies in treatment 1 (C1) with the proportion of 11% long bean paste: 11% chicken egg shell extract flour